home
csc_org
news
educate
facts
recipes
links
logo
Seafood Recipes

APPETIZER: Beach Barbeque Bundles

1 lb Rockfish (Pacific red snapper)
4 medium potatoes, cooked, peeled, and sliced
2 onions, thickly sliced
4 cloves garlic, minced or pressed
4 tsp. olive oil
Juice of 1 lemon
Fresh herb sprigs-parsley, dill, tarragon or basil
Salt and pepper (if desired)
Aluminium foil, in 12" squares

Use 2 squares of foil per bundle. Brush foil with oil. Make one layer each of potato, onion, then fish, in that order. Sprinkle salt and pepper on top to taste.

Combine olive oil, garlic, and lemon juice and pour over top. Finally, add herb sprigs and fold foil over to create a tight bundle. Use additional foil if desired.
Serves 4.
Chardonnay

You can cook 1 of 3 ways:

Bake: at 325 F for 20-30 minutes or until fish is done (fish just turns opaque throughout).

BBQ: over very low, gray coals. Turn frequently until fish is done.

Beach BBQ Pit: Wrap bundles in additional foil and bury pit for up to an hour, or until fish is done.

Nutrition (per serving): Calories 330; Protein 31 gm; Fat 7 gm; Carbo. 36 gm; Cholesterol 50 mg; Sodium 96 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050